Traditional Knedle s Marelicama (Apricot Dumplings)
Tradicionalno jelo · Central European
Classic sweet dumplings made from a simple potato dough, filled with whole apricots, and boiled until tender. Served with a sprinkle of toasted breadcrumbs and melted butter.
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Sastojci
- Potatoes500g
- All-purpose flour200g
- Eggs1
- Apricots8-10
- Semolina2 tbsp
- Breadcrumbs50g
- Butter50g
- Sugar1 tbsp
- Salt1 tsp
Koraci
- 1
Boil potatoes until tender, peel, and mash them while still warm. Let cool slightly.
- 2
Add flour, egg, and salt to the mashed potatoes to form a soft dough. Knead gently until smooth.
- 3
Pit the apricots and fill the cavity with a teaspoon of sugar and semolina.
- 4
Divide the dough into portions and flatten each portion. Place an apricot in the center and carefully wrap the dough around it, forming a ball.
- 5
Bring a large pot of salted water to a boil. Gently place the dumplings into the boiling water.
- 6
Cook for about 15-20 minutes, or until the dumplings float to the surface and are cooked through. Turn down heat if needed to prevent vigorous boiling.
- 7
While dumplings cook, melt butter in a pan and toast the breadcrumbs until golden brown.
- 8
Remove dumplings from water with a slotted spoon and serve immediately, topped with toasted breadcrumbs and melted butter.
